Pico de Gallo with fresh made Tortilla Chips

Pico de Gallo is a delicious, healthy, versatile condiment to use any time of the year. It is especially delicious in the summer months when tomatoes are in season. The freshness of the tomatoes, cilantro, onion, and lime go great with tortilla chips, on tacos, on top of nachos, or with your favorite grilled meats.

You can use store bought pico de gallo, but this is so simple to make you won’t want to use store bought again. Not only is it great to serve at a party or barbecue, but because it is so easy to make you will want to keep it on hand to serve at home any time.

Here it goes…

Ingredients:

Directions:

Dice the tomatoes, using a knife instead of a food processor so that the tomatoes are in small pieces and not crushed into a liquid sauce by the blades of the food processor. This will make a nice chunky salsa.

Chop finely the onion, jalapeño, and cilantro (we like a little heat, but if you do not you don’t have to use the jalapeño). Place all ingredients in a bowl and squeeze the juice of one lime over the tomato mixture and sprinkle the salt.

Mix well and set aside for about 30 minutes to let the flavors develop.

Refrigerate it if you are not going to use it the same day; however, remove it about one hour before you want to use it to allow it to return to room temperature. I always serve the pico de gallo at room temperature because it tastes best that way.

Serve with fresh made tortilla chips . . .

It is very easy to do and the result is well appreciated.

Cut the corn tortilla in half and then in half again, making four triangle shaped pieces. Heat a little canola or vegetable oil in a large skillet. Place the triangles pieces in a single layer in the skillet and cook until golden brown, then flip and cook the other side. It only takes a couple minutes, so do not walk away from the stove.

Remove to a paper towel and sprinkle with a little salt. Continue cooking the rest of the tortillas.